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Pineapple-Wrapped Gingered Salmon

Introduction: Pineapple-Wrapped Gingered Salmon

This recipe was inspired after removing the skin from a pineapple and noticing an ample amount of meat remaining on the skins. Instead of throwing the skins away, I decided to use them to bake the pineapple juice into a salmon steak, using ginger and salt to complement the flavors.

*Fresh fish takes in flavors better than frozen and thawed fish. This is because of the damage freezing causes to the muscle fibers, which disrupts the striations that would allow the flavors to more easily penetrate the fish.

Step 1: Preparing the Fruit

After obtaining a pineapple, wash it well to remove any dirt and debris. Then, using a long sharp knife, cut off the top and bottom of the fruit to remove the leaves and stalk. Again use the knife to slice down the side of the pineapple, cutting roughly 4 inch wide strips, deep enough to leave no skin. Continue cutting the fruit, until the skin is completely removed. The skinned fruit can then be eaten, avoiding the circular core.
To garnish the plate, cut 6 leaves with slightly varying lengths from the foliage of the fruit, and set aside.

Step 2: Preparing the Salmon

- Set the oven to 375
- Tear a sheet of tin foil large enough to wrap around the largest pineapple slice, and place that slice in the middle of the foil
- Spread a dash of ginger and salt over the pineapple slice and place the thawed or fresh salmon fillet over that.
- Spread another dash of ginger and salt over the fillet, and top with another pineapple slice.
- Then use another pineapple slice and cut it down the middle, length-wise. Use both slices to cover the sides of the fillet.

Step 3: Proper Wrapping and Baking

This folding method is essential to keep the fish from drying out and the juices from spilling.
- Fold in 2 opposite sides of the tin foil until they meet in the middle, then pinch them together and roll them down tight.
- Next, roll in the un-touched sides of the foil to create an enclosed envelope.
- Place the foil wrap in the middle of the oven for 15 minutes, then flip to cook for another 15 minutes. *

*Cook time may vary slightly due to the thickness of pineapple slices and the salmon fillet.

Step 4: Garnish and Enjoy

- Carefully remove the foil wrap from the oven and un-roll the edges.
- Remove the top and side pineapple slices, and set on a plate in a stacked pyramid design.
- Lift up the final pineapple slice with the salmon on top, and place on the plate with the pineapple leaves under it.
- Lastly, use a toothpick to spear a triangle of fresh pineapple to the salmon.

More salt and ginger can be added, depending on tastes. The pineapple slices can be juiced onto the fish, or the fruit eaten off the skin.

To further complement the dish I used homemade sweet potato fries and a shot of Barbancourt rhum (Haitian rum).